PREFACE TO THE FIRST EDITION

In recent years the facts concerning the source, composition and use of the different food products are becoming more generally known, and contributions to this subject are more widely appreciated than formerly. Although the writer fully realizes the immense field covered by the title "Food Products," nevertheless he has made the attempt to bring together in one volume of convenient size the more important facts in regard to that which we eat and drink. These facts are distributed through a multitude of books, pamphlets and scientific reports, which are not readily accessible to the general public.

No attempt is made to give sufficient details in regard to farming to make a successful farmer, in regard to manufacturing food products to make an expert in this line, nor to give specific directions to the person who prepares the food for the table-all these topics are treated in special books with which the market is already filled. The general principles of food production, manufacture and preparation are, however, discussed in such a way that the reader may have a practical knowledge as to what constitutes a good food, and where it is obtained. It is only by knowing what good, wholesome food is, its composition and appearance, that we can hope for an improvement in the general food supply. When this knowledge is widely disseminated, public opinion will go far toward correcting any abuses that still exist in the food market; for pure food laws are but the crystallized sentiment of the united protest of the people against unwholesome and fraudulent products.

It is believed that this book will be found sufficiently complete to serve as a text for students of foods in our Colleges and High Schools, and to properly supplement and give more completen

to the ordinary courses in "Preparation of Food," "Selection and Economic Use of Food" and "Dietetics."

The plan followed in treating of the important foods and beverages found in the markets of the world, is to discuss their source, methods of preparation for the market, how they are packed, preserved and shipped, their composition and nutrient and dietetic value, and their use by people of different countries.

Special attention is called to the arrangement of the several topics, which while somewhat different, it is believed will be found more logical than that ordinarily adopted. After discussing the main points of importance under each heading, the by-products, and foods and beverages which are directly or indirectly made from this material, are considered. Thus, following cane sugar and glucose, confectionery is discussed; after grapes comes the consideration of grape juice, wine, and finally brandy—each in its appropriate place.

Illustrations are used where they will add clearness to the text, or where they will bring into prominence certain methods of production, manufacture or distribution of foods.

The standard books on food, nutrition, dietetics and food adulteration by such authors as Wiley, Leach, Tibbles, Snyder, Hutchinson, Thompson, Allen, Sadtler, Winton, Lusk, Wing, Gautier, Jordan, Sherman and others, have been freely consulted, and numerous footnotes refer to the most important sources of information utilized. The Reports of the U. S. Department of Agriculture and its various Bureaus have been found especially useful, and the author thankfully acknowledges the debt he owes to this important Department of the Government.

For many valuable suggestions and for assistance in reading copy and proof the author is under obligations to Prof. P. F. Trowbridge of Columbia, Mo., Mr. A. V. H. Mory and Mr. Donald M. Nelson of Chicago, Mr. Herbert S. Bailey of Washington, D. C., Miss Sarah M. Wilson of Philadelphia, Prof. W. C. Stevens, Dr. F. H. Billings and Dr. Edna D. Day of Lawrence, Kas., Mr. Rudolph Hirsch and Mr. Geo. W. Smith of Kansas City, Mo., Prof.

Isabel Bevier of Urbana, Ill., and Mr. C. S. McFarland of Burnside, La. Permission to copy illustrations has been duly acknowledged elsewhere, but special thanks are due to Mr. Jos. A. Arnold of the U. S. Department of Agriculture, the Central Scientific Co. of Chicago, and Mr. L. S. Bushnell of Kansas City, for courtesies extended.

LAWRENCE, KAS.

E. H. S. BAILEY.